wibiya widget

Sunday, June 6, 2010

Old-Fashioned Marble Cake

This marble cake not only appealing to the eyes but also taste great! fluffy & moist texture....better than what I've bought at those neighbourhood's confectionery shop ^-^ so next time whenever I crave for a marble cake will bake one myself! I love the different swirl on each slice, therefore took so many pictures for this particular cake :) I will definitely bake this cake again & again using different flavour like Green Tea, Coffee, Berries.....oh this cake gives me so much inspiration!!

Cut butter into small cubes to make creaming easier. Place butter & sugar in a mixing bowl. Beat at low speed till butter & sugar is evenly combined. Increase speed to medium and beat for 5mins or until mixture is pale & fluffy. Do not overbeat (overbeat will cause butter to melt)

Add eggs one at a time beating for 1 to 2 mins in between each addition. The batter will be light & fluffy.

Combine condensed milk, water & essence together. With a balloon wire whisk, fold in half of the sifted flour and milk mixture. Fold in remaining flour & milk. Do not beat or stir the mixture. Divide the mixture into 2 equal portions.

Fold in cocoa mixture into 1 portion. Do not over-mix. Add the mixed peel to the other portion.

Spoon alternate batters into the cake pan. Using a knife swirl the batters twice to achieve a marbled effect.

Bake in preheated oven at 160 deg cel for 60mins - 75mins or till a skewer inserted in the centre comes out clean. (Note : Cover cake surface with a foil at the last 10mins to prevent over browning, my oven took 70mins to bake) Cool the cake in tin for 10mins before running a knife around the edge and turning it out to cool completely on a wire rack.

7 comments:

IRENE
said...

Hi Peng,

I have tried your old-fashioned Marble Cake last nite and it came out so successful (moist and soft texture)and I'm so happy with the result. It took about 1 hour 20 mins to cook and I followed yr instruction-I covered cake surface with foil to prevent over browning. Thanks for sharing this wonderful recipe.